The author of Rich and Pretty is the main meal-maker for his family, which includes a jet-setting photographer husband and two always-eating boys ages 5 and 8. We asked him to keep a journal of what he cooks for them in a week. Buckle up for rants about picky eaters and "easy" risotto.

And during the back-to-school hustle, there isn't a minute to spare. When it comes to cooking for a family, I always turn to Anya and Rhoda, the two most #GIRLBOSS moms I know (besides my own mom, duh) and the in-house Epi mother mentors, for words of wisdom. And what do they want? Easy back-to-school recipes to get through those first few weeks of fall.

Although I try and keep my recipes simple and delicious, I tend to have a little more time to cook, because when cooking for one, you can cook for hours, and it's totally okay if you eat dinner at midnight some nights. Anya needs to feed her two daughter chick-a-dees by 7pm sharp, or chirp they will. Rhoda, mother to two-year-old Lennox, likes to keep cooking simple AF.

Which is why, when thinking about this year's grocery bag menu, I decided to keep these back-to-school dinner recipes simple. Real simple. As in fast techniques. A short grocery list to keep shopping as straightforward as possible. A focus on prepping ahead. Customizable dinners that can be easily tweaked for picky eaters. Because we can all get through the first week of school (or TBH the first week back at work after summer is over if we're talking about me). Here's how:

The Grocery List

This menu leans on many of the same ingredients, so you'll notice this is a pretty concise grocery list. (It doesn't include some basics we assume every household has, such as olive oil, salt, honey, and common spices like black pepper.) I prefer that style of shopping; rather than grabbing five types of leafy greens and four varieties of beans, I focused on spinach and chickpeas for this week's recipes. Check it out:

Back to School Grocery Bag HERO

First off, you don't have to prep ahead for this meal plan. Each recipe stands alone as a weeknight recipe, and as such, meets the Epi Test Kitchen requirement that it cooks in 45 minutes or less. But if you want to get dinner on the table even faster—as I imagine one might during a hectic first week of school—I strongly suggest taking a few hours during the first night and doing some prep that will set you up for lightning-fast dinners later in the week.

Make Herb Butter: A flavorful herb-packed butter is used for the fish packets and on the roast corn. Make a double batch ahead of time; it can be made way in advance and frozen, or chilled for up to 3 days.

Make Cilantro-Yogurt Sauce: This tangy sauce is the perfect dipping sauce for the cheesy chicken quesadillas, and it's also great on top of the stuffed sweet potatoes. You'll need a triple batch for this menu. Since it will last four days in the fridge, you can easily make it on your prep day.

Make Peanut Sauce: This easy peanut sauce makes noodle-bowl night a breeze. Make it even faster by making the sauce up to two weeks ahead of time.

After all that prep, start with the easiest dinner to cook: make-your-own fish packets. Layer fresh halibut, herb butter, snap peas, cherry tomatoes, and sliced garlic inside parchment packets and bake for about 13 minutes. Kids will love getting to build their own dinners, and can decide what they do, and don't, want to include.

Day 2: Chicken and Mushroom Quesadillas with Carrot and Mango Slaw

For night two, slice that roast chicken and mix it with the roast mushrooms for quick-and-delicious quesadillas. Carrots and mango tossed with lime juice makes a quick side dish. Shaving carrots with a peeler gives them a more elegant look, but using a box grater is slightly faster and just as tasty.

Day 3: BBQ Pork Chops with Herb-Butter Corn and Sweet Potatoes

This BBQ meal is an updated version of a weeknight dinner my mom used to make all the time, and I love it as much now as I did when I ways a kid. The roast sweet potato wedges get a kick of salty flavor thanks to a sprinkling of Parmesan cheese, the roast corn is gussied up with more of that zesty herb butter, and the broiled pork chops are rubbed in a combo of barbecue sauce and honey mustard for a tangy, delicious glaze.

Day 4: Rice Noodles with Peanut Sauce, Chicken, and Snap Peas

Instead of pasta, turn to rice noodles, which cook super fast. With this peanut sauce (which lasts two weeks in the fridge!) on hand you can make this dish whenever you want, with whatever you have available. I suggest using those roast chicken thighs, plus crunchy snap peas, carrots, cucumbers, and peanuts, but if you (or your kids) prefer other vegetables (bell peppers, edamame, zoodles), use those instead! With the chicken roasted and the peanut sauce already made, this meal comes together in about 10 minutes, so add it into your regular routine for easy dinner any night of the week.

Day 5: Stuffed Sweet Potatoes with Curried Chickpeas and Mushrooms

It's a good idea to use the (more) perishable proteins up early in the week, which is why I've saved the vegetarian meal for last. But with the savory roasted mushrooms and crispy curry chickpeas,your family won't miss the meat in this hearty loaded sweet potato. (If you've pre-roasted your mushrooms and chickpeas, re-toast them in the oven in a little oil to liven them back up.) The build-your-own sweet potato bowl style of this dish lets kids pick whichever veggies they'd like, making it super customizable for pickier eaters. And if curry powder isn't a favorite, try a different spice: garlic powder, paprika, or even just salt and pepper.